Delia Smith Fish Pie Recipes

LUXURY SEAFOOD PIE WITH A PARMESAN CRUST

Steps:

• To start, if the scallops are large, slice each one in half. Then pour the vermouth into a medium-sized saucepan and add the bay leaf. Bring it up to the boil, add the scallops and, when it comes back to a simmer, time it for exactly 1 minute before removing them with a draining spoon to a colander over a bowl. Next add the monkfish - in two batches - following the same procedure (back to a simmer, but this time cook each batch for 2 minutes). Next poach the frozen mussels (same as the above, but remove them just as they come to a simmer) and finally the frozen prawns, only this time poach them until they turn pink and opaque. Then add the drained juices from the poached fish to the poaching liquid in the pan and bring it up to the boil, then reduce by two-thirds, which will take about 10 minutes. Then pour the poaching liquid into a jug, you need about 150ml. Next make the sauce, do this my melting the butter in a small saucepan, stir in the flour, then gradually add the poaching liquid bit by bit, stirring continuously with a mini whisk. Cook on a gentle heat for 3-4 minutes, stirring occasionally. When the sauce has cooked, add the creme fraiche, capers, cornichons and dill, then season and add some cayenne pepper. Once the sauce and fish are completely cold, mix them together in a bowl and pile into the pie dish. Next roll the pastry to an oblong 20 x 30cm then use a pastry brush to dampen the surface with a little water and sprinkle evenly with the 20g of Parmesan, then fold the pastry over and roll it out to 35cm square. Now cut two 2cm strips from two of the edges of the pastry square. Dampen the rim of the dish with water, press the strips of pastry on to the rim and dampen them. Press the rest of the pastry loosely over that to form a lid, and using a sharp knife, trim any excess pastry off. Then press the edges firmly together and flute them all round. Make a steam hole in the centre with a skewer and roll any pastry trimmings together and cut them into leaves or little fish to decorate the top! Cover and chill for at least an hour, but it will be fine until the following day. When you are ready to cook the pie, preheat the oven to 220C, gas mark 7, then brush the pastry with beaten egg and sprinkle with the rest of the Parmesan. Place the pie on a baking tray and cook on the centre shelf of the oven for 25 minutes, then reduce the oven temperature to 180C, gas mark 4 and cook for a further 20 minutes. Leave to stand for about 5 minutes before serving.

LUXURY FISH PIE WITH ROSTI CAPER TOPPING

Steps:

• First of all, prepare the potatoes by scrubbing them, but leaving the skins on. As they all have to cook at the same time, if there are any larger ones cut them in half. Then place them in a saucepan with enough boiling, salted water to barely cover them and cook them for 12 minutes after they have come back to the boil, covered with the lid. Strain off the water and cover them with a clean tea cloth to absorb the steam. Meanwhile, heat the wine and fish stock in a medium saucepan, add the bay leaf and some seasoning, then cut the halibut in half if it's a large piece, add it to the saucepan and poach the fish gently for 5 minutes. It should be slightly undercooked. Then remove the fish to a plate, using a draining spoon, and strain the liquid through a sieve into a bowl. Now rinse the pan you cooked the fish in, melt the butter in it, whisk in the flour and gently cook for 2 minutes. Then gradually add the strained fish stock little by little, whisking all the time. When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes. Then, whisk in the crème fraîche, followed by the cornichons, parsley and dill. Give it all a good seasoning and remove it from the heat. To make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl. Then add the capers and the melted butter and, using two forks, lightly toss everything together so that the potatoes get a good coating of butter. Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce. Next, if you're going to cook the fish pie more or less immediately, all you do is add the raw scallops and prawns to the fish mixture then spoon it into a well-buttered baking dish. Sprinkle the rösti on top, spreading it out as evenly as possible and not pressing it down too firmly. Then, finally scatter the cheese over the surface and bake on a high shelf of the oven for 35-40 minutes. If you want to make the fish pie in advance, this is possible as long as you remember to let the sauce get completely cold before adding the cooled white fish and raw scallops and prawns. When the topping is on, cover the dish loosely with clingfilm and refrigerate it until you're ready to cook it. Then give it an extra 5-10 minutes' cooking time.

FISH PIE - IN FOUR STEPS

Steps:

• Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
• Hard-boil 4 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley.
• Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish.
• Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.